Plum and Almond Galette

I always think that plums are one of those fruits that many people don't particularly think of or love when fresh, but when baked they are totally irresistible. I was recently introduced to this galette and it went down so well when I had friends round for supper, I thought I'd share it with you as it makes a great showstopper of a pudding with minimal effort. 

 A galette is super easy to make and you don't have to worry about soggy bottoms. Naturally, I serve it on one of my serving platters. The burgundy bubbles or white vellum is a great backdrop to the glossy ruby coloured plums.

  I also love making savoury galettes for a tasty weekend lunch. You can make them with butternut squash, or my favourite is with gorgonzola, caramelised onion and quince jelly. 

But frankly, if making a pudding is all a bit much at this time of year, on top of all of the other seasonal activities going on, even a supermarket bought tart on one of my cake stands or a gingerbread cookie on a smart side plate will add a fabulous festive flourish to any dining table.



Recipe

Ingredients:

(serves 8)

170g plain flour

170g cold, unsalted butter, cut into squares

1/4 teaspoon salt

80 ml cold water

 

2 tablespoons plain flour plus more for rolling

3 tablespoons caster sugar

30g ground almonds

5 or 6 plums, haled, pitted and sliced about 2cm thick

1 egg whisked for egg wash

2 tablespoons of flaked almonds

2 tablespoons apricot jam (optional)

How To:

Place flour, butter and salt in a food processor and process for 5 seconds. The butter should still be in pieces. Add the cold water and process for a few seconds longer, just until the dough comes together. 

Remove the dough from the processor and mould it into a ball, flatten into a disk and wrap in clingfilm. Refrigerate for 30 minutes or overnight.

Meanwhile add the ground almonds, 3 tablespoons sugar and 2 tablespoons flour into the food processor. Pulse a few times, until it looks like breadcrumbs.

 

On a floured surface, using a rolling pin, roll out the dough to a 2 cm thick round circle. Transfer to a parchment lined baking tray or silicone mat. I love using silicone mats and bake all of my cookies on them (they last for years).

Transfer the plums to the dough in a fan shape, leaving a 4 cm border. Fold the edges of the dough over the fruit. Place in the fridge for 20 minutes.

Preheat the oven to 180 degrees C

Brush the crust of the galette with egg wash and sprinkle with 2 tablespoons of flaked almonds. 

Bake until the crust is golden and the underside is cooked through. About 40 - 50 minutes.

Once out of the oven, evenly brush the apricot jam over the hot fruit. 

Serve with a scoop of vanilla ice cream.

Delicious!

This galette is best served at room temperature but if you can't wait that long enjoy when hot! 

Have fun baking!